Seng Kee Black Herbal Chicken Soup offers some of the best Chinese cuisine in Singapore, serving their signature mee sua and other "zi char".
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This stall needs no introduction. It's a very popular roast meat stall at Hong Lim food centre. It's roast meat is definitely to have high cholesterol for.
Bouncy fish balls and meat balls handmade are the high light. Some people may find it odd but it seems bouncy balls of food is quite well liked, myself included. They are sufficiently tasty, in the broth of beany-sweet soup.
Tong Fong Fatt specialises in hainanese boneless chicken rice. A trademark of the stall is the row of chicken carcasses that is displayed prominently in the glass cabinet, a clear testament of a good day at business.
What makes the Hor Fun in this stall stand out lies in its use of herbal spices in the gravy, which made us mop off every bit of noodle doused in this addictive condiment. The dish is also served accompanied with deep-fried fish dumplings, garnished with bok choy and green chili.
They serve handmade fresh fishballs daily in teochew style with vinegar sauce mixed with the noodles to give out a zesty taste. The ingredients are ample in each bowl and its chilli sauce entices the whole appetite of its dish. They also serve mushroom minced meat noodles in dry and soup versions.
Located at Market Street Intrim, you just have to try their Signature Fried Rice once. Its fried with taiwan sausage and "bak-hu" meat-floss that make it so special.
If you’re craving for a bowl of comforting donburi during lunchtime in the CBD but don’t want to burn a hole in your pocket, you’re in luck! Gyu Nami, started by 25-year-old owner, Daniel, and his partner, serves a pretty wicked rice bowl at Amoy Street Food Centre with only one item on the menu: Wagyu Roast Beef Donburi